2. Cool the oil in the pot, add the onion, ginger and garlic, stir-fry the onion until fragrant, then add the meat slices, stir-fry slowly over low heat until the meat turns yellow and fry some oil.
3. Add two spoonfuls of yellow rice wine, one spoonful of soy sauce and one spoonful of Korean hot sauce, add half a cup of broth, and turn to low heat after the fire is boiled until the sauce is thick.
Fry an egg with sugar in the pot.
5. Blanch fresh mushrooms, spinach and soybean sprouts with boiling water and drain them for later use.
6. Fill the bowl with rice and loosen it with chopsticks.
7. Mix the leftover shredded pork from cook the meat into the rice, then sprinkle with vegetables, shredded ham, sliced meat, spicy cabbage, eggs and fried sesame seeds.
skill
1. If you don't like fat meat, you can also use lean meat instead, or fry the meat for a long time to force the oil out.
2. When eating, if it is not salty enough, you can add some Korean spicy sauce to bibimbap. [1] 3. If there is a stone pot, the heat preservation effect will be better. You can also use a casserole.
Question 2: How about the barbecue in the barbecue bibimbap? 140? If you go to a bigger seasoning wholesale market. Tender meat powder, edible essence (you can choose the taste of pork, beef and chicken), cumin pepper noodles, salt and monosodium glutamate are self-evident. More importantly, put garlic water or onion water when pickling. This is a unique skill, hehe.
Question 3: ingredients of bacon formula for barbecue bibimbap: pork (appropriate amount) cucumber (appropriate amount) lettuce (appropriate amount) coriander (appropriate amount)
Seasoning: barbecue gravy (appropriate amount) and salt (appropriate amount)
Kitchen utensils: electric oven
Exercise:
1. The night before, cut the meat into pieces of about 1 cm, put it in a container, add the barbecue gravy (the one I used), salt and water, mix well, cover it and put it in the refrigerator.
When eating the next day, take it out of the refrigerator and put it on the baking tray. After the oven is preheated, bake at 230 degrees for 20 minutes.
3. After baking, cut into dices of about 1 cm.
4. Shred cucumber, cut lettuce into small pieces and chop coriander.
The bowl is filled with rice and covered with all kinds of cut materials.
6. attention (don't fill it too full, it will be difficult to mix ~)
7. Mix all the ingredients with the rice and you can eat it.
Question 4: Do you know how to marinate barbecue with bibimbap? Do you have marinated ingredients? Usually this is confidential.
Question 5: the pickling method of barbecue bibimbap meat, the preparation of sauce and the suggestion of barbecue bibimbap meat.
material
1 pomfret (about 700g), 2 shallots, 40g ginger, 1 red pepper.
Seasoning a: salt 1 teaspoon.
Seasoning B: 65438+ 0 tsp of white pepper and 2 tsp of rice wine.
Seasoning material c: soy sauce 1 teaspoon.
working methods
1. Wash ginger and slice; Cut the abdomen of pomfret, remove gills and viscera, and wash.
2. Cut 2 knives lightly on both sides of the fish with a knife.
3. Apply material A evenly on both sides.
4. Put in a dish, add ginger and material B and marinate for 30 minutes.
5. Move the pomfret into the steamer and take it out after steaming.
6. Pour the extra soup on the plate.
7. Wash the onion, cut it into sections, remove the pedicle of red pepper, wash it, cut it into filaments, spread it on a pomfret plate, and pour it into C.
8. Heat 2 tablespoons of oil in the pot and pour it into the plate.
Question 6: What material is used to marinate the barbecue in the barbecue bibimbap? Who knows? Please hurry up, master. Seasoning is common. Salt, sugar, monosodium glutamate, pepper, sesame oil, cooking wine, cumin and other materials can be added. If it's for home use, these spices are enough. If it is a restaurant, there may be some food additives or colorants in it. I don't know which ones are harmful to health.
Question 7: How to marinate the meat in the barbecue bibimbap? You can pickle it on the outside machine or you can pickle it yourself. Please help me barbecue 10. I can't eat because the buffet is full of saliva and garbage. The barbecue material for my own barbecue is COOK 100 New Orleans roasted wing material.
Question: BBQ, bibimbap, bacon and spices are also called bacon. Every New Year, people in China have the custom of bacon. But I don't know if you have noticed that only most older people know how to cure meat. Although young people like to eat, they don't do much. As a traditional cooking method in China, bacon should be passed down. Then, let's talk about how to treat meat. Step: 1. Buy a top grade pig hind leg. Big, fresh meat. Don't wash it with water when you buy it, because it should be washed when you eat it, and the meat will go bad easily when it meets water. If the meat is too wide, you can cut it every two inches. ) 2. Buy two kilograms of big salt (salt is ok, but it's not so delicious) and some big peppers. When curing meat, in addition to salt and aniseed pepper, sugar should also be added. Sugar can improve the taste of the finished product, buffer the salty taste, give the meat a unique taste and make the meat soft and juicy. Stir-fry the big salt and pepper to ensure fragrance, and then cool thoroughly. 3. Rub the fried pepper and salt on the meat with your hands until you feel that the salt begins to melt, and the color of the meat turns from fresh to dark, until there is liquid oozing on the surface. Then put the meat and the remaining salt in a big mouth container (preferably pottery, or in a small jar), press it with stones, and put it in a cool and backlit place, usually about one week to ten days. Then take it out and find a place to hang it to dry. In addition, there are some derivative methods of curing meat, that is, making marinade first, and then putting the meat in for curing. The marinade in the middle is an important part. Let's teach you how to configure the marinade. Beef fillet sauce marinade: baking soda 1 spoon, papaya essence 1 spoon, corn flour 1 spoon, salt 1 spoon, sugar 1 spoon, 3 egg yolks, half a bowl of rice wine and a little sesame oil. Practice: Mix all the ingredients evenly, which is a very good pickled beef fillet sauce. Application: Used for curing beef tenderloin or pork. Steak marinade ingredients: baking soda 1 spoon, monosodium glutamate 1 spoon, salt 1 spoon, 2 tablespoons of corn flour, pepper 1 spoon, onion powder 1 spoon, celery powder 1 spoon, minced garlic/kloc. Practice: Mix all the ingredients evenly and use them to marinate steak. Usage: it can be used to pickle small ribs, steak, ribs and so on. Chicken wing and drumstick marinade materials: ginger 1 small piece, red onion 10 piece, garlic 10 piece, chicken powder 1 tablespoon, 2 tablespoons of sugar, 3 tablespoons of black pepper 1 tablespoon, 3 tablespoons of rice wine, 2 tablespoons of raw flour and 2 onions. Practice: stir all the ingredients evenly and then add the meat for curing. Usage: This marinade can be used to pickle chicken legs or chicken idiots. Put the chicken legs in the marinade to ensure that the marinade covers the material, then cover them or seal them with plastic wrap, put them in the refrigerator for several hours to a day, and then take them out until they are used. The marinade will be more delicious.
Question: What ingredients are used in BBQ bibimbap bacon? I also cook barbecue rice. I marinated the meat in advance in two flavors: black pepper and spicy, and the marinade used was 100 cold.
Question10: How to match the marinade of BBQ bibimbap with the marinade of beef tenderloin sauce?
Ingredients: baking soda 1 spoon, papaya essence 1 spoon, corn flour 1 spoon, salt 1 spoon, sugar 1 spoon, 3 egg yolks, half a bowl of rice wine and a little sesame oil.
Practice: Mix all the ingredients evenly, which is a very good pickled beef fillet sauce.
Steak marinade
Ingredients: baking soda 1 spoon, monosodium glutamate 1 spoon, salt 1 spoon, 2 tablespoons of raw flour, pepper 1 spoon, onion powder 1 spoon, celery powder 1 spoon, minced garlic/kloc-.
Practice: Mix all the ingredients evenly and use them to marinate steak.
Chicken wings and chicken legs marinade
Ingredients: ginger 1, red onion 10, garlic 10, chicken powder 1, 2 tbsps of sugar, 3 tbsps of black pepper 1, 3 tbsps of rice wine, 2 tbsps of raw flour, 2 onions and a little of spiced powder.
Practice: stir all the ingredients evenly and then add the meat for curing.